Roast fennel with orange butter

Christchurch food writer and caterer Tina Duncan serves this delicious oven-baked fennel with her Pocketed Lamb Rump.

Ingredients

2	Fennel bulbs (Main)
50 g	Butter
1	Orange
1 tsp	Salt
½ tsp	Pepper

Directions

1. Trim and cut the fennel into quarters.
2. Melt butter in an ovenproof pan and add the zest of one orange, place fennel in pan, season with salt and pepper and sauté over a moderate heat until golden brown on all sides.
3. Cover with a piece of baking paper and place in a moderate oven for 45 minutes or until very tender. Pour over the juice of one orange and serve.